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Fall recipe time! I would definitely consider this chili a fall recipe since it uses butternut squash (for some reason squash equates to fall and winter in my mind). I waited to post this until fall for this reason because I actually made it this summer (breaking all the rules!). We had leftover butternut squash from this mac & cheese recipe I made a few days earlier. I originally followed the “seasonality rules” with this two falls ago when I was living in Boston and wanted to make a fall dish (which was a surprise to myself since I wasn’t big on complicated recipes). Similar with baking, I was never super into cooking elaborate dishes, but for some reason I saw the squash at a farmer’s market and found this particular recipe for Chickpea Chili calling to me. It turns out that I really enjoyed cooking it and suddenly cooking became a lot less scary and a lot more interesting. The original recipe can be found from Cooking Light and requires a crock pot and around 9 hours of simmering, but it can definitely be made in a medium-large pot with 3-5 hours of simmering. It’s a great dish to make on a Sunday afternoon when you don’t have any plans and it fills the entire house up with a lovely aroma of spices. It also keeps well and tastes excellent heated up! And the great part is that you WILL have leftovers from this recipe!

Add onion mixture to slow cooker. If you don’t have a slow cooker, you can use a large pot (which is what I used). Add broth and next 4 ingredients (through tomatoes); cover and cook on HIGH 8 hours. Or, if you are using a pot, 4-5 hours.